Vegan Carbonara Pasta Recipe

Name: Vegan Carbonara Pasta Recipe
Ingredients: 7 ounces silken tofu (1/2 of a 14-ounce block; 200g); 1/2 cup (120ml) sauerkraut brine (see note); 1/4 cup nutritional yeast (1/2 ounce; 15g); 1 tablespoon (15ml) white miso; Generous pinch cayenne pepper or red chili flakes; 3 generous dashes (about 1/4 teaspoon) smoked paprika; 2 teaspoons (8g) freshly ground black pepper; 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon; Kosher salt; 1/2 cup (120ml) extra virgin olive oil; 4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2-inch lardons; 1 pound (450g) dry spaghetti or penne